How would you feel about one last soup shebang to rid ourselves of this dreadfully dreary mid-March weather?
I feel pretty good about it, as does my lunchbox.
This soup is the perfect blend of creamy coconut and almond milk, toasty veggies, red lentils, quinoa and warm spices. Hi healthy little soup! Red lentils don't hold their shape when cooked like brown or green lentils do, so they basically disappear into the soup, creating thick and creamy bliss without any cream at all. Be a smart cook and make this now.
We shall all choose to ignore the fact that this soup looks like a big pile of mud. Be nice!
Allow me to mention a word to the wise about the spices. These wonderful spices take the soup from good to great. If you're frugal like some of us and don't want to buy a whole jar of garam masala, feel free to pick some up from the bulk bins at Whole Foods like I did. It cost me like ten cents. I also got some bay leaves that didn't weight enough to cost anything. FREE BAY LEAVES. I'm into it.
I did, however, score a noteworthy jar of coriander for under three dollars at Kroger.
It's really hard to believe that soup can be so darn tasty and so darn healthy at the same time.
Believe it, baby!Print
- 1 cup chopped onion (about half a large onion)
- 3 large carrots, diced
- 2 garlic cloves, minced
- 1 15oz can light coconut milk
- 2 ¾ cups unsweetened almond milk
- 1 15oz can diced tomatoes
- 1 cup red lentils
- ½ cup dry quinoa
- 1 tbsp curry powder
- 2 tsp garam masala
- 1 tsp coriander
- ½ tsp salt (add more to taste)
- In a large pot, saute the onions and carrots in a bit of oil over medium heat for about ten minutes, stirring often.
- Add garlic and cook for a couple more minutes.
- Add in the rest of the ingredients and stir to combine.
- Turn heat up to high. Once soup begins to boil, reduce heat to low and simmer, covered, for about 20 minutes.
- Remove lid and give soup a good stir. Cook on low for another ten minutes or so uncovered to allow flavors to meld.